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Roaring Fork Rock Shrimp Chili

Source: Chef Robert McGrath - Roaring Fork Restaurant, Scottsdale, Arizona -

1 tablespoon corn oil
3 large yellow onions, chopped
1 tablespoon garlic, minced
1/4 cup poblano chiles, roasted and diced
1/4 cup dark beer
4 ancho chiles, toasted and minced
1 tablespoon chipotle peppers in adobo sauce, pureed
1 cup tomatoes, chopped
1 quart shrimp stock
1 pint strong chicken stock
1 cup corn tortilla pieces, toasted
1 tablespoon dark chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon unsalted butter
2 cups rock shrimp, cleaned and deveined
4 teaspoons sour cream
4 lime wedges
Cilantro sprigs
Kosher salt and black pepper to taste

Heat oil in a heavy saucepan. Add onions, garlic and poblano chilies; saut? until just tender. Deglaze pan with dark beer; allow mixture to reduce by half. Add ancho chilies, chipotle puree, tomato and tortillas; simmer 30 minutes over medium heat. Add spices, then season to taste. Puree mixture, then set aside in a warm place.

Heat butter in a skillet; saut? rock shrimp. Add shrimp to chili; heat together. Season to taste. Pour into bowls, then garnish with sour cream, lime juice and cilantro sprigs.

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